Nana Stuffie's Fried Shrimp

Main Course

Recipe courtesy of Mastering the Art of Southern Cooking

Serves 2-4

  • 1 pound shrimp, peeled and deveined
  • 1 large egg
  • 1 cup milk
  • 2 cups self-rising flour
  • 1 teaspoon Creole seasoning mix
  • ½ teaspoon salt
  • black pepper to taste
  • 1 teaspoon lemon pepper
  • cooking oil for frying

Nana Stuffie's Fried Shrimp

Nana Stuffie's Fried Shrimp

Click image to enlarge


Pat shrimp dry with paper towels. Whisk together the egg and milk and add shrimp to mixture. Stur together the flour, Creole seasoning, salt, and peppers in a wide bowl. Dunk the shrimp from the milk mixture in the flour mixture, then move to a work rack set over a plat. Let sit for a moment, then return the shrimp to the flour mixture a second time; shake off excess flour.

Heat oil in a deep skillet over medium-high heat to 375ºF. Fry shrimp in small batches until golden brown, 3-4 minutes per batch. Repeat, returning oil to temperature between batches. Serve hot.


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